Save I discovered these skewers at a summer dinner party where someone brought them as an appetizer, and the whole platter disappeared in minutes. What struck me was how they managed to feel both casual and sophisticated—you could grab one with a napkin, but they looked like something from a restaurant. I went home that night determined to recreate them, and after a few tries, I realized the magic was in keeping things simple and letting each component shine.
The first time I made these for my book club, I was nervous about whether they'd stay fresh and appetizing on the platter. Turns out, people actually preferred grabbing them right away—there's something irresistible about a handheld Caesar salad. My friend Sarah even asked for the recipe that night, which felt like a small victory.
Ingredients
- Boneless, skinless chicken breasts (2, about 350 g): Cut them into 1-inch cubes so they cook evenly on the grill and stay tender inside. I've learned that consistent size matters more than perfect uniformity here.
- Olive oil (1 tablespoon): Just enough to coat the chicken and prevent sticking without making it greasy. It also helps develop that beautiful char.
- Salt and freshly ground black pepper (1/2 teaspoon each): Season generously because the chicken is the star and deserves proper seasoning.
- Garlic powder (1/2 teaspoon): Adds depth without overpowering, and it clings nicely to the chicken cubes during grilling.
- Romaine lettuce leaves (12 small): Keep them small so they don't overpower the other components and they're easier to thread onto skewers.
- Croutons (12 large, about 1-inch cubes): Store-bought is perfectly fine, but homemade ones stay crunchier longer and taste fresher.
- Caesar dressing (60 ml/1/4 cup): This is where you can be flexible—use whatever brand you love, or make your own if you're feeling ambitious.
- Parmesan cheese (optional, freshly grated): A light sprinkle just before serving adds a salty, umami punch.
Instructions
- Get your grill ready:
- Heat your grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles immediately. This takes about 5 minutes and makes all the difference in getting a proper sear on the chicken.
- Season and prepare the chicken:
- Toss your chicken cubes with olive oil, salt, pepper, and garlic powder in a bowl until everything is evenly coated. Let them sit for a minute so the seasonings settle in.
- Thread and grill:
- Slide one piece of chicken onto each skewer and place them on the hot grill. You'll hear a satisfying sizzle—that's the crust forming.
- Cook with patience:
- Grill for 3 to 4 minutes on each side until the chicken is cooked through and has light char marks. A meat thermometer should read 165°F if you want to be certain, though the color and firmness usually tell the story.
- Cool for a moment:
- Let the skewers rest for 2 minutes off the heat so the chicken firms up slightly and is easier to assemble. This brief pause is crucial.
- Build your skewers:
- On each skewer, thread a romaine leaf first, then the grilled chicken, and finish with a crouton at the top. The order matters because it looks pretty and holds everything together.
- Finish and serve:
- Drizzle the skewers with Caesar dressing and sprinkle with Parmesan if you're using it. Serve immediately while everything is still warm and crisp.
Save There's something wonderful about watching people's faces light up when they realize it's a full Caesar salad that fits in one hand. It's the kind of dish that makes entertaining feel less like a chore and more like sharing something you genuinely love.
Making Perfect Homemade Croutons
If you want to skip the store-bought version, homemade croutons are ridiculously simple and taste so much better. Cut day-old bread into 1-inch cubes, toss with a bit of olive oil, salt, and whatever seasonings you like—I usually keep mine plain so they don't fight with the Caesar dressing. Spread them on a baking sheet and toast at 350°F for about 10 minutes, shaking the pan halfway through, until they're golden and crispy. They'll stay fresh in an airtight container for a few days, which is great for meal prep.
Creative Variations to Try
Once you nail the basic version, it's fun to play around with additions. Cherry tomato halves add a burst of freshness and color, or you can slip a small slice of crispy bacon onto each skewer for smokiness and texture. I've even added a tiny mozzarella cube or substituted the romaine with a fresh basil leaf for a Caesar-meets-caprese vibe. The framework is sturdy enough to handle experimentation without losing its charm.
Prepping for a Crowd
These skewers are fantastic for entertaining because you can do almost everything in advance without stress. Grill the chicken cubes earlier in the day and store them in the fridge, make or buy your croutons ahead, and wash the lettuce so it's ready to go. When guests arrive, you just thread everything together and drizzle with dressing—that's it. I usually set up an assembly line near the end to make sure everything's fresh and crispy when it hits the platter.
- Thread your skewers no more than 30 minutes before serving to keep the croutons crunchy and lettuce crisp.
- If you're short on time, you can assemble everything the night before and just add dressing and Parmesan right before guests arrive.
- Keep extra croutons and dressing on the side in case someone wants to refresh their skewer mid-party.
Save These skewers have become my go-to appetizer because they're foolproof enough for a casual gathering but special enough for something more formal. They remind me that the best recipes are the ones that bring people together without demanding all your attention.